Step By Step - Instructions

Preheat the oven to 180oC
Slice the biggest aubergine into discs approx 1cm wide
Slice the second aubergine into discs about 2mm wide (really thin)
Soak the aubergines in two separate bowls of salted water.
Remove and pat dry with paper towel

On the stove heat a large cast iron/oven proof pan with 1 Tbsp oil over a high heat.

Fry the thicker sliced aubergine in batches so they are all are able to lie flat and have even heat - adding more oil if needed (ONLY cook the thick ones!)
Once browned on both sides, remove the aubergines and leave to stand on a plate.
Add more oil and fry the onions.

Once cooked add the garlic, stir well, then add the veal.
Lightly brown the veal, then add the salt, passata and harissa paste.
Cook on a high heat for 10min then turn stove down to a low to medium heat.

To Make the Cauliflower "Bechamel" Sauce

In a medium sized pot, add 1/2 a pot boiling water, pinch of salt and the cauliflower florets.
Boil until very soft.
Stain and blend with the coconut cream and herbal salt (to taste) until very smooth

To Assemble

In the cast iron pan or an oven proof pan/dish layer the veal, thick sliced fried aubergine and top with the cauliflower sauce. (one layer of each is perfect).
Sprinkle half of the parmesan over the cauliflower sauce.
In a circular pattern, top with the thin raw aubergine slices.
Sprinkle over the remaining parmesan cheese.
Bake for 30min.